You are here: Home » Recipes » Chicken Roulades Cordon Bleu Chicken Roulades Cordon Bleu Yield servings PrintEmail Ingredients Breast4 -- 6 ounce Chicken Breast12 -- deli sliced Virginia Smoked Ham12 slices Montery Jack Cheese12 ounces Portabella Mushroom sauce6 ounces Italian bread crumbs3 -- eggs1 cup all purpose flour -- Salt and pepper bunch parsley ( garnish ) -- Sauce4 tablespoons Wondra flour8 tablespoons butter2 cups 1/2 & 1/2 .6 large portabella mushrooms sliced thick3 cloves garlic crushed2 ounces chicken stock Instructions Breast Preheat oven to 350 degrees Wrap each breast in wax paper ( twice the size of the beast ) and pound out to thin. In 3 pie tins: 1 egg whisked, 1 flour, 1 Italian bread crumbs Sauce Melt 4 tablespoons of butter in a large saute pan. Add mushrooms and garlic Saute til cooked. Remove from pan. Add remaining butter, allow to melt, add 1/2 & 1/2, allow to warm, add Wondra Whisk until thick, add chicken stock to adjust thickness of sauce Add mushrooms. Assembly: Salt and pepper each breast. On each breast alternate slices of ham and cheese, overlapping and traveling down the length of each breast. Roll each breast up, secure with toothpicks. Roll breast in flour, then egg, then bread crumbs Bake about 20 m9nutes or until 165 internal temp.. Remove, allow to rest for 5 minutes, slice into rollards. To Plate: Sauce, arrange mushrooms in a fan around plate, rollards in a cloverleaf, parsley in middle.